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    You are here: Home / Recipes / Menu / Appetizers + Snacks + Bites / Beet Dip

    Beet Dip

    Feb 11, 2022 · 2 Comments

    1343 shares
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    Sweet earthy beets paired with tanPairing sweet earthy beets with tangy creamy goat cheese for a quick, easy and vibrantly colorful dip! Use red, chioggia or golden beets to customize the color!

    beet dips and pink foods on a cheese and appetizer board with pink fruits and veggies

    Why this Roasted Beet & Goat Cheese Dip Recipe Works

    • Quick & Easy! Once the beet is roasted, the dip comes together in food processor in just 10 minutes!
    • Balance of flavor! Pairing sweet earthy beets with tangy creamy goat cheese and enhancing the flavor with sweet and complex balsamic vinegar and bright lemon. 
    • Multi-use and versatile recipe! Make this dip once and enjoy it in all sorts of way! See some suggestions below.
    • Customize color! Use red, Chioggia or golden beets to create vibrantly different dip colors.

    Let’s use beets in surprising an unexpected ways!

    Roasted Beet & Goat Dip board with very colorful fruits and vegetables.
    a roasted beet & goat cheese dip board created for Vermont Creamery!

    How to Make this Roasted Beet & Goat Cheese Dip

    Trim and peel beets, toss with olive oil, salt and pepper and roast until fork tender.
    Add the beets with the rest of the ingredients.
    Roast beet in oven until soft, peel and puree with room temperature goat cheese and the rest of the ingredients.
    Serve with crisps, crackers, bread, crudités, on a cheese & charcuterie platter or even as a spread on your next sandwich!

    Serve with crisps, crackers, bread, crudités, on a cheese & charcuterie platter or even as a spread on your next sandwich!

    roasted beet and goat cheese dip with cucumbers, radishes, carrots and cauliflower.

    About this Goat Cheese

    I’m using Vermont Creamery goat cheese, one of my all-time fav dairy companies. They’re big supporters of local agriculture and source their goat cheese exclusively from a network of family farms. If you ever get the chance to try their fresh goat cheeses, aged cheeses or cultured butter I highly recommend it!!!

    Vermont Creamery's delicious goat cheese also makes it's appearance in this Roasted Carrot & Ricotta Tart.

    • side angle few of roasted beet and goat cheese dip, served in silver bowl
    • up close and over heard shot of the finished beet and goat cheese dip with basil topping

    Cooks Tips

    • For best results, let your goat cheese soften out of the fridge before whipping up in food processor. 
    • The beets can be roasted up to 3 days in advance and kept in the fridge until ready to use.
    • Leftovers will keep in an airtight container in the fridge for up to 4 days.
    • The dip will firm up when it’s placed in the refrigerator. Just give it a good stir and/or thin out with 1 teaspoon of water or olive oil at a time until desired consistency is reached again.
    beet dips and pink foods on platter with goat cheese dip with bread, radishes, pink lettuce, red tomatoes and more pink foods.

    Stoked on purple-licious food?

    I got ya! Check out this Beet Hummus + Beet Cured Salmon recipes and Purple Brussels Sprouts +  Purple Potatoes posts!

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let's make waves in the kitchen!

    *This recipe was developed for Vermont Creamery. All the views in it are my own.

    beet dips and pink foods on a cheese and appetizer board with pink fruits and veggies
    Print Recipe
    5 from 1 vote

    Roasted Beet & Goat Cheese Dip

    Sweet earthy beets paired with tanPairing sweet earthy beets with tangy creamy goat cheese for a quick, easy and vibrantly colorful dip! Use red, chioggia or golden beets to customize the color!
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Course: Appetizer, Condiments, Dip, Spread
    Cuisine: Californian
    Servings: 12
    Author: Daniela Gerson

    Ingredients

    • 2 large or 3 small beets peeled & cut into 1’’ pieces (about 3/4 pounds)
    • 1 tablespoon of olive oil
    • 8 oz Vermont Creamery goat cheese room temperature
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons honey
    • 2 cloves of garlic minced
    • 1 lemon zest & juice (about 2 tablespoons of juice)
    • salt & pepper to taste

    Instructions

    • Preheat oven to 400 F degrees. Place the beets on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss beets until evenly coated then spread them out in a single layer across the pan.
    • Roast for 30-40 minutes, tossing halfway, until beets are cooked through and easily pierced with a knife. Remove from oven and let cool.
    • Add cooled roasted beets to the bowl of a food processor along with the rest of the dip ingredients. Puree until smooth, scraping down the side if necessary and season to taste with salt and pepper.
    • To serve, transfer to a bowl and top with garnish with fresh herbs (optional)

    Notes

    • The beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
    • Leftovers will keep in an airtight container in the fridge for up to 4 days.
    • The dip will firm up when it’s placed in the refrigerator. Just give it a good stir and/or thin out with 1 teaspoon of water or olive oil at a time until desired consistency is reached again.
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making roasted carrot waves in the kitchen!
    roasted beet and goat cheese dip with cucumbers, radishes, carrots and cauliflower.
    « Tahini Caesar Salad
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    Reader Interactions

    Comments

    1. Hannah E Frizzell says

      October 25, 2020 at 3:02 pm

      5 stars
      Made this for a Halloween party and as I added every ingredient it just got better and better!!

      Reply
      • Daniela Gerson says

        October 27, 2020 at 9:37 am

        Amazing Hannah!!! I am so stoked to hear that! And how dreamy is the color :)? Thanks so much for sharing!

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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